Gelatin soak in water and leave to swell. Press, heat a couple tablespoons of cream and dissolve gelatin in it. Grind the fish with the remaining sour cream and a pinch of salt in a blender. Add the gelatin dissolved in the sour cream and stir well. Whip the cream to enter in the creamy fish mixture.

Sort shapes, put for 15 minutes in the refrigerator.

Gelatine for the jelly, soak the same way as for the mousse. Slightly heat the yogurt, salt, add gelatin and stir until dissolved. Dill finely chop and put into yogurt, pour over top of the fish mousse.Place in the refrigerator and allow to completely freeze. Before serving, release from the molds and decorate.